"Kellielabs" > wrote in message
k.net...
> Help. We're doing a spaghetti supper for church for about 200 people and
> are wondering how to cook the pasta and then keep it warm while we serve
> all 200 people. We'll serve from 5 to 6:30 P.M. If we cook all the pasta
> ahead of time, it will get cold. If we wait to cook individual batches, it
> will take forever.
>
> Welcome your suggestions!
>
> Thanks.

When I used to waitress in college, they would cook the pasta and then put
it into huge glass jars (I mean huge, think big, big pickle jars) with oil
and put it in the walk-in cooler. When they needed pasta, they just dunked
it quickly into boiling water.

Elisa
>